CHICKEN CURRY & CHIPS
This is a recipe which I believe, defines the term comfort food. Don't worry about the calories due to the cream, don't skimp on the spice & make sure your chips are nice and chunky, perfect for mopping up any excess sauce.
Recipe taken from delicious magazine.
- 120ml Natural Yogurt
- 60ml Lemon Juice
- 2 Tsp Finely Chopped Ginger
- 3 Garlic Cloves (Finely Chopped)
- 1 Tsp Each Ground Coriander, Ground Cumin & Garam Masala
- 1 Tsp Salt
- ¼ Tsp Cayenne Pepper
- 4 Chicken Legs
- 3 Green Finger Chillies (Finely Chopped)
- 3cm Piece Fresh Ginger (Finely Chopped)
- 400g Tin Chopped Tomatoes
- 75g Unsalted Butter
- 2 Tsp Sweet Paprika
- 2 Tbsp Cumin Seeds & 1 Tbsp Coriander Seed, Toasted In A Dry Pan For 3-5 minutes, Then Ground
- 2 Tsp Garam Masala
- 120ml Double Cream
- 120ml Single Cream
- Large Bunch Fresh Coriander
- 1kg Slightly Waxy Potatoes
- ½ Tsp Cayenne Pepper
- 1 Tsp Ground Turmeric
- Vegetable Oil For Roasting
- Mix the marinade ingredients in a mixing bowl. Make slashes in the chicken legs using a knife, then add them to the bowl, turning to coat with the marinade. Cover with cling film and refrigerate overnight or minimum 2 hours.
- Peel the potatoes and cut into chunky chips. Add to a pan of cold salted water, bring to the boil, then cook until just soft to the point of a knife. Drain, cool and chill for 30 minutes.
- When ready to cook, heat the oven to 200°C/180°C fan/gas 6. Put the chicken and marinade in a roasting tin and roast for 45-50 minutes until cooked. Cool, then discard the skin and strip off the meat in bite-size chunks, putting it in a bowl. Squeeze over the lemon. Leave the oven on.
- In a small bowl, mix the cayenne and turmeric with a splash of oil, season and add to the roasting tray with the chips, turning to coat. Roast for 45 minutes, turning occasionally.
- Meanwhile, make the masala sauce. In a food processor, blend the chilli and ginger with the tinned tomatoes until smooth. Put a large non-stick pan over a medium-high heat, then melt two-thirds of the butter and fry the chicken chunks, in batches, until buttery and browned. Set aside for a few minutes.
- Add the rest of the butter to the pan, then fry the rest of the spices for 1-2 minutes. Add the spiced tomato mixture and cook for 5-6 minutes, stirring as it thickens. Add the double and single cream and a good pinch of salt, then stir well.
- Return the fried chicken pieces to the pan and mix in. Lower the heat, then simmer for about 10 minutes. Leave to rest for 5 minutes, then garnish with chopped coriander and serve with the piping hot chips.